Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared spectroscopy
- Lerma-García, M.J.
- Gori, A.
- Cerretani, L.
- Simó-Alfonso, E.F.
- Caboni, M.F.
ISSN: 0022-0302, 1525-3198
Argitalpen urtea: 2010
Alea: 93
Zenbakia: 10
Orrialdeak: 4490-4496
Mota: Artikulua
